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• refers to birds that are utilized as food, which includes chicken, turkey, ducks, pigeon, and quails. Their meat and eggs are good sources of protein. These birds are domestically raised for human consumption.

  Poultry
• the most common and popular. It is the most common and the only available poultry in our local markets. These are raised as a valuable source of meat and eggs in most, if not at all countries in the world.

  CHICKEN
• Many different varieties of duck are raised primarily for meat, but some are also raised for their eggs

  DUCK
• Domesticated varieties of geese are kept and raised for meat and eggs.

  GOOSE
• It is another popular poultry. It is primarily raised for its meat.


  TURKEY
• The common larger species of quail are raised for meat and eggs. In many parts of the world, quail meat ang eggs are considered a delicacy.


  QUAIL
• Is both raised for its meat and hunted for food and sport. In cookery, young domesticated pigeon s usually under 4 weeks old and their meat are termed as squab.


  PIGEON
• refers to the muscles of the breast, wings, tenderloin, and back of a chicken, which are lighter in color and have a milder flavor than darker meat.

  White Meat Poultry
• refers to a very small young chicken weighing about 400 to 700 grams.


  Broiler (poussin)
• refers to a hen or a cock with a weight ranging from 800 to 1,300 grams. 


  Fryer is also known as "griller".
• a specially raised hen weighing about 1,800 grams


  Roaster
• refers to a castrated cock and specially fed poultry known as "cockerel" in France. It weighs about 3 kilograms.

  Capon
• refers to a fully- grown hen, which is less tender than a fryer. It is usually butchered after laying eggs. It weighs about 1.8 kilograms.

  Fowl
• usually weighs about 2 to 3 kilograms


  Young Turkey
• weighs about 6 kilograms


  Turkey hen
• weighs about 12 kilograms.


  Torn Turkey
• meat from the legs and thighs of poultry. fattier, juicier, and more flavorful than white meat, which comes from the breasts and wings

  Dark Meat Poultry
• weighs about 900 to 1,300 grams


  Guinea fowl
• weighs 1,300 to 1,700 grams


  Duckling
• weighs up to 6 kilograms


  Duck
• provide the body with B group vitamins such as Thiamine (B1), Riboflavin (B2), Niacin (B3), and Pyridoxine (B6). It also supplies our body with vitamin E, Zinc, Iron, and Magnesium.

  Poultry meats ang eggs are highly nutritious.
• help convert food into energy and maintain the nervous and digestive systems.

  B vitamins
• are important in the protection of cells from the damage caused by free radicals or uncharged molecules and in blood clotting, respectively.

  Vitamin E and K
• beneficial to good digestion and metabolism, heart health, and the production and growth of cells in our bodies.

  protein
• important for growth and development and the maintenance of the immune system and good vision. It also contains the mineral Iron for good formation and development for red blood cells.

  vitamin A
• The bird's skin should be cream or yellowish in color. Any discoloration, specifically a green or purple tinge on the wing tips is a sure sign of spoilage. Additionally, the meat should not smell too strongly especially if it is sharp or acrid. A bad odor is an indication of spoilage.

  COLOR and ODOR.
• Poultry is sold live at markets or at farm gate. However, live chickens, ducks, and other kinds of poultry are seldom purchased and used in commercial food service.

  LIVE
• are similar in form to live birds in that their bodies are intact, but they have already been slaughtered. Also, like live birds, whole birds are not usually bought and used in commercial food service.

  WHOLE
• refers to those that have been slaughtered. The head, feet, and viscera are still intact, but the blood and feathers have been removed.

  DRESSED
• Drawn poultry are the same as dressed birds, but with their visceral organs removed.

  DRAWN
• These have been slaughtered, defeathered, eviscerated, and processed for cooking.

  READY- TO - COOK
• These are the different parts of the bird sold in a single pack.

  POULTRY PARTS
• Is one that has been uncut. It is available either fresh or frozen.

  WHOLE
• These are made by cutting the bird in two from front to back through the backbone and keel (extension of the breastbone to which the bird's wing muscles are attached)

  HALVES
• These parts include portions of the back as well as the wing. All of these are white meat.

  BREAST QUARTERS
• a breast quarter with the wings removed, One that has been skinned and deboned is known as a boneless, skinless, breast or a breast fillet.

  SPLIT BREAST
• This is a breast quarter with the wing and back portion removed.

  SPLIT BREAST WITHOUT BACK
• refers to a whole bird that is cut into two breast halves with the ribs and the back portion, two wings, two thighs with the back portion and two drumsticks. It is usually sold without the giblets, which include the heart, gizzard, liver, and other visceral organs that can be eaten.

  EIGHT-PIECE CUT
• This is the all-white meat portion of the bird, usually a chicken, composed of the drumette, mid- section, and tip.

  WHOLE WING
• This cut is made up of the flat center section and the wing tip (flipper).

  WING MIDSECTION WITH TIP